Pineapple Mojito Sangria

Pineapple Mojito Sangria

April 12, 2015

INGREDIENTS:

3 medium limes, thinly sliced

Small bunch peppermint, leaves stripped (about 30 peppermint leaves)

1/3 cup granulated sugar

1 small fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)

750 ml bottle white wine (on the dryer side is best - I like Sauvignon Blanc or Pinot Grigio)

1/2 cup white rum

3/4 cup pineapple juice

4 cups lemon lime soda

Additional peppermint leaves and pineapple wedges for garnish

DIRECTIONS:

In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.

Add the pineapple, then pour the wine, rum, and pineapple juice over the top.

Cover and place in the refrigerator for 4 – 5 hours.

Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).